Pat's Spinach Con Queso

Here is the scrumptious, can't stop eating dip from Pat.  The only true source of the jalapeño cheese is L & M Meats in Grand Forks.  All other cheeses don't create the creamy consistency that is the yum!  I'm told when Pat buys the cheese, she puts so many in her cart it causes other customers to start adding it to theirs - it's that good!

• 1 lb Jalepeño Cheese
• 1 Cup Milk
• 1 - 2oz jar Chopped Pimentos
• 1/2 Onion, diced
• 1/2 Roma tomato, diced
• 1/2 10 oz package frozen Spinach, thawed and squeezed
• 1/2 tsp. Garlic Powder
• Salt and Pepper to taste
• 1/2 Cup Sour Cream

Combine all ingredients except sour cream.  

Heat in microwave or stove top, stirring occasionally, until melted

Before serving, stir in sour cream

Yummy Pumpkin Bread

I never thought I'd enjoy this as much as I do - what can you do in the fall besides use pumpkin, right?  This recipe has been floating around the kitchen on what is now a pretty ragged piece of livy sized notebook paper.  Since the mood has struck me again to post recipes - here it must land!

The recipe makes 2 big loaves. I have yet to try the small loaves so I don't know what that would translate in number there.

Mix together:

• 2 Cups sugar
• 1 Cup Canola oil
• Add 4 eggs, one at a time mixing well after each

Mix together in separate bowl:

• 1 - 16 oz. can of pumpkin, I like it best with the organic
• 3/4 cup water
• Then add to oil, eggs, and sugar

Dry Ingredients:

• 3 Cups flour
• 2 tsp baking soda
• 1/2 salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

I like to mix the dry together first, then add to pumpkin mix just until incorporated

Pour mix into 2 large loaf pans place into 350* oven for 30 minutes.  At 30 minutes, begin checking 'done-ness' by pressing lightly on top of loaf - if done, it should pop right back up.  (Or, the toothpick method always works too!

Enjoy!  I prefer them frozen myself =)

Darcey's Frosted Cashew Cookies

I was reminded in a phone call with my sister Jen just how much I like these cookies and have wanted the recipe...here is goes for safe keeping...

Cookies:

• Cream together:
• 1/2 cup butter
• 1 cup brown sugar

• Add in and mix well:
• 1/2 tsp vanilla
• 1 egg

• Then, add these dry ingredients alternating with 1/3 cup sour cream
• 2 scant cups flour
• 3/4 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 3/4 cup cashews

Frosting:

• 1/2 cup butter
• 3 Tbs cream
• 1/4 tsp vanilla
• 2 cups powdered sugar

Lightly brown the butter and remove from heat.  and add remaining ingredients.  Frost cookies when they are cool.

I plan on giving these a whirl for a cookie exchange this year.  We'll see how they turn out!

Strawberry-Rhubarb Squares

Must be Strawberry Season!  This one makes me think of Grandma for sure.  Served warm with a scoop of homemade vanilla ice cream...yummm!

Ingredients

Crust

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 tsp vanilla
• 2 cups AP flour
• 1 1/2 cups quick cook oats
• 2/3 cup chopped nuts (your preference)
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 2 cups granulated sugar
• 2/3 cup AP flour
• 2 T milk
• 4 eggs
• 4 cups sliced strawberries (2 pints)
• 3 cups sliced rhubarb (8 stalks)

Topping

• Whipped cream / ice cream

Heat over to 375°F.  In med. bowl, mix butter, brown sugar and vanilla.  Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly.  Reserve 2 cups crumbly mix.  Press remaining mixture into ungreased 15x10x1 pan

In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs until smooth.  Fold in strawberries and rhubarb.  Spoon filling onto crust.  Sprinkle with reserved crumb mixture.

Bake 40-50 minutes or until topping is golden brown and filling is set.  Cool slightly and 30 minutes.  Serve with topping of choice, store remaining in refrigerator.

Strawberries & Cream Dessert Squares

Always wanted to make this...Here's to it!

Crust

• 1 Pouch (1lb 1.5 oz) Sugar Cookie Mix
• 1/2 cup butter, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips
• 1 8oz. package cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 T cornstarch
• 1/3 cup water

Heat oven to 350°.  Spray bottom of 15x10x1 or 13x9 pan with cooking spray.  In large bowl, stir cookie mix, butter and egg until soft dough forms.  Press evenly into bottom of prepared pan.  Bake 15 - 20 minutes, or until golden brown.  Cool completely.

In small microwave bowl, melt baking chips until stirred smooth.  In medium bowl, beat cream cheese with mixer until smooth.  Stir in melted chips until blended.  Spread mixture over crust.  Refrigerate while making topping.

In small bowl, crush 1 cup of strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and 1/3 cup water.  Cook over medium heat, stirring constantly until mixture boils and thickens.  (if you are concerned about color, food coloring is an option).  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.  Refrigerate 1 hour or until set; serve within 4 hours.  Store covered in refrigerator.

Turkey Veggie Meatloaf

Another from Oxygen...Makes 4 servings

• 1 1/2 lb ground turkey breast
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1/2 cup spinach, chopped
• 1 egg
• 1/ 2 cup oats

Preheat oven to 325º
Put all ingredients in a medium bowl and combine.
Mold into a loaf shape and place in the middle of an 8 x 8" square pan
Bake for 1 hour or until cooked through

Nutrition values:
213 Calories
4 g fat
122 mg cholesterol
109 mg sodium
9 g carbohydrates
2 g fiber
1 g sugar
36 g protein

Red Pepper Chickpea Salad

From Oxygen Fat-Blasting Guide...ready in 2 hours, but I'm already wanting to munch on it!!  (Corey - you'll love this one: 1 full cup of cilantro!!)

• 2 X 15 oz cans chickpeas, no salt added
• 3 red bell peppers, finely diced
• 1 cup cilantro, chopped (about 1 bunch)
• 1 cup flat-leaf parsley, chopped (about 1/2 bunch)
• 3 cloves garlic, minced
• 1 T olive oil
• Juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

Rinse chickpeas thouroughly
Place all ingredients in a large mixing bowl and toss
Chill for at least 2 hours

For nutrient values:
264 calories
6g fats
0 g cholesterol
12 mg sodium
40 g carbs
11 g fiber
3 g sugar
13 g protein
4 mg iron

Carribean Pumpkin Soup

I'm always looking for the make ahead ~ going to give this one a try - even though I know I may be the only one eating it!!

• Sauté 1 onion chopped, 1 red pepper diced, 2 cloves garlic, and 1/2 tsp cumin
• 1 can pumpkin
• 2 1/2 cups chicken broth
• 1 can black beans, drained
• 1 can diced tomatoes
• salt and pepper to taste

No other instructions on this than the ingredients, but it's soup...

=)

Condensed Milk

ok, so I didn't know you could make your own...but in the event you are out and can't make it to the store...

• 1/3 cup evaporated milk
• 3/4 cup sugar
• 2 T butter

Mix and heat until sugar dissolves.

Mounds Balls

Another we haven't made in what seems like forever...worth bringing back for an exchange of some sort?

• 2 lb sugar
• 1 lb flake coconut
• 2 cups walnuts, chopped
• 1 can eagle brand condensed milk
• 1 tsp vanilla
• 1/2 cup butter melted

Mix in large bowl - shape into small balls and chill.  Melt 1 large bag chocolate chips and 1/2 packet wax.  With a toothpick dip ball into chocolate to cover.

Special Note:  Instead of dipping into a large pan of chocolate, use an ice cream scoop for the chocolate and dipping.

Mounds Bars

• 20 graham crackers, crushed or 1 1/2 cup crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 1 package flaked coconut
• 1 can sweetened condensed milk

Mix crackers, sugar, and melted butter and pat in a pan.  Then put coconut and milk.  Bake at 350˚ for 15 min.  then frost.  Melt in double boiler 1 1/2 -2 cups chocolate chips 2 T peanut butter and 2 T butter.  For a change use the minted chocolate chips.

Peanut Brittle

Haven't made this in a very long time...but remember it as being very good.
Combine and cook to soft ball stage using candy thermometer:

• 2 cups sugar
• 1 cup light syrup
• 1 cup water

Add 2 cups raw peanuts and 1/4 tsp salt.  Cook to hard crack, stirring constantly.

Add 1/2 tsp butter and 1/4 tsp soda, stir to blend, then pour into buttered pan.  cool completely and break into pieces.

"SNACK"

No other fancy name with this one - just straightforward SNACK!

• 2 cups Golden Graham cereal
• 1 can salted peanuts
• 1 cup raisins
• 1 cup banana chips
• 1 cup coconut, wide flakes
• 4 cups popcorn

mix and cook:

• 3 T butter
• 3 T honey
• 1 tsp ground ginger
• 1/2 tsp salt

Toss with first mix and heat 5-10 minutes in slow oven

Doughnuts

Straight from Grandma Nellermoe's tried and true cookbook...
Makes: 40

• 1 cup sugar
• 4 T melted butter
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup sour milk
• 1/2 tsp salt
• 1 tsp soda
• 3 cups flour

Combine the sugar, butter, beaten eggs and salt.  Add sour milk to which soda has been added.  Mix in the flour thoroughly. 

Roll out to about one-third inch thickness and cut with doughnut cutter.  Fry in deep fat till golden brown.

Candy Cane Cookies

Have yet to try these, but they sound good!!

• 1 cup butter
• 1 cup powdered sugar, sifted
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Mix butter, sugar, egg, and flavoring.  Add combined flour and salt.  Divide dough in half.  Blend food coloring in 1.  Roll 4" strips of each color.  Place strips side by side and lightly press together.  Twist like a rope.  Curve top down to create candy cane shape.

Bake at 375˚ for 9-10 minutes.  While still warm, sprinkle with candy and sugar.

Spritz

Always makes me think of great aunt Josie.

• 1 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 tsp salt
• 1 tsp almond flavor (or vanilla)
• 2 1/4 cup flour (recipe card calls for Gold Medal brand)

Mix butter, sugar, egg, salt & flour
Measure flour
Work with 1/4 of the dough at a time in press. 
Bake 6-8 minutes at 400˚.

"To Die For Blueberry Muffins"

 Even JJ will eat these!  Lots of ingredients, but well worth putting it all together!!
Muffin Ingredients:

• 1 1/2 cup AP flour
• 3/4 cup white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup FRESH blueberries

Crumb Topping Ingredients: (mix together with fork)

• 1/2 cup white sugar
• 1/3 cup AP flour
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon
• **almond flavoring (was on card, but no amt given...)

Preheat oven to 400˚.  Grease muffin cups or line
Combine 1 1/2 cup flour, sugar, salt and baking powder.  Place vegetable oil into a 1 cup measure  and add egg and enough milk to fill cup.  Mix this with flour mixture.

Fold in blueberries.  Fill muffin cups to top and sprinkle with crumb top mix.

Bake 20 - 25 minutes

Rosettes

I've feared making these for some reason...it's perhaps now time to try them.  I am, after all, submitting the recipe!

• 4 eggs - whipped
• 1 pt sweet milk (I can assume this is whole milk?)
• 2 tsp sugar
• 1/4 tsp salt
• vanilla
• 2 cups flour

Mix, coat rosette iron, deep-fry and coat with powdered sugar/sugar mix

I'm thinking there's room for clarification here - will update as soon as I ask mom!

English Toffee

Not yet tried, but I found it on allrecipes.  Will re-post with thoughts after trying.
     *Before beginning, butter a cookie sheet - or line with foil and spray.

• 1 cup butter
• 1 1/2 cups white sugar
• 2 T water
• 1/2 cup slivered almonds (or your preferred)
• 1 cup chocolate chips

First, melt butter.  Then add sugar and water and stir continually for 5 minutes.  Turn down heat, cook for 15 minutes, stirring every 5 minutes.  Add almonds.  Place thermometer in pan, continue to stir ~ every 5 minutes.

When thermometer reaches 300˚, raise heat and stir continuously until reaching 312˚ and mix is rich caramel color.    (skip this part if 300˚ brings it to caramel color).  Remove from heat and quickly pour onto cookie sheet.  Heat chocolate chips in microwave for ~ 2 minutes, stirring once, at 1 minute.  Spread chocolate over caramel and top with nuts.  Cool completely and break into pieces

Krum Kake III

Must have the right iron to make this work.

• 4 eggs, beaten
• 1 1/2 cups sugar
• 1 cup cream, whipped
• 1 cup melted butter
• 1 cup buttermilk
• 1/4 tsp soda
• 1/2 tsp vanilla
• 2 3/4 cup flour
• 1/2 tsp cardamon

Add sugar & butter to beaten eggs.  Fold in cream.  Add buttermilk & flour, alternating.  Bake on krum kake iron.